Spiced lamb & fried eggs with goat’s cheese, pickles, salsa verde & tomato dukkha
Serves: 4-6

Chef’s note: This recipe makes more tomato dukkha than required. You can store it in an airtight container in the fridge and use as an accompaniment to breads, salads, pasta and other dishes.

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For the pickles – reserving the cucumber and fennel, place the remaining ingredients into a pot and bring to a boil, then remove from the heat and cool to room temperature. Place the cucumber and fennel into an airtight container, submerge in the pickling liquid and refrigerate for 24 hours. These pickles will keep for 2 weeks.

For the tomato dukkha – preheat an oven to 50°C. Drain the sundried tomato, removing as much excess oil as possible with paper towel. Blend in a food processor, then spread thinly over a lined baking tray and dehydrate in the oven for 4-6 hours. Roughly blend the remaining ingredients in a food processor, then spread on a second baking tray and roast at 150°C until golden and aromatic. Combine with the tomato and set aside.

For the lamb mix – place a pan over a medium-high heat and sauté the onions, garlic and celery with olive oil until translucent. Add the dry spices and cook until aromatic, then brown the lamb mince, stirring to break up any large chunks. Reduce the temperature to a medium heat and stir through the raisins and almonds. Simmer for 10 minutes, discard the cinnamon stick and bay leaf, season to taste and set aside.

For the salsa verde – mix the ingredients together in a blender, slowly adding olive oil until combined. Season to taste and set aside.

To serve – toast the rye bread and place on each plate. Spoon over the minced lamb mix and sprinkle with crumbled goat’s cheese. Drizzle with salsa verde and caramelised balsamic, then top with a fried egg. Finish with a sprinkling of tomato dukkha.